Thursday, November 25, 2010

The PERFECT scones....not dry one bit!

If you have never tried scones or if you have and didn't like them because they were like bricks, then please, please, please I beg you to try these.  
My older son, Xander, made this with his Aunt Amanda 2 years ago when we were on a trip to New England.  We explored her property, plucked fresh blackberries right off the bushes, okay, we ate a few too while we were gathering, and then came in to make these delicious scones.
 Aunt Amanda, we love you!
I have to admit, I was one of those who doesn't particularly care for dry, brick hard bread wedges, when you have to drink enough milk to keep your mouth from drying out is not my idea of good food, but I was willing to give it a try.  And I was so glad I did, these were spectacular.  I instantly had a new love of scones and could imagine them filling every breakfast or afternoon snack from here on out!  One word.......yum!

So, here's the recipe because I know you will NEED to make these the day after Thanksgiving.  You must!

2 tsp flour
1 tsp cinnamon
1 cup blueberries (we used blackberries, try what you like)

1 ¾ cup flour
1 tblsp baking powder
¼ cup sugar
¼ tsp salt
1/3  cup butter
2 large eggs
3 – 4 Tblsp heavy cream or evaporated milk
2 Tblsp milk
Cinnamon sugar

Heat oven to 425 degrees.
Mix flour, cinnamon and blueberries together lightly; set aside. 

Sift flour, baking powder, sugar and salt together; cut in butter. 

Break eggs into measuring cup; beat with fork. Add enough cream/evaporated milk to make 2/3 cup liquid. 

Lightly stir egg mixture and berries into dry ingredients. Handle dough as little as possible

Turn dough out onto floured board; divide in two portions. 
Place on ungreased baking sheet; pat each dough portion into circle 6 in across and ¾ inch thick. 
Cut into six wedges. Brush with milk and cinnamon sugar. 
Bake at 400 degrees for 15 minutes. 
Yield 12 servings.  You will love these so much you won't want to share!

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